Six Bean Salad Recipes

BEAN MEDLEY SALAD

Bean Medley Salad image

A nice, tangy bean salad great for picnics. I never add salt to anything I make, so add it if you like it. Lasts about 5 days in the fridge.

Provided by C and Ds Mommy

Categories Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (540 ml) can six- bean medley (or 5 bean medley if that's all you can find)
1 (340 ml) can peaches and cream corn (or sweet corn works)
1 small red onion, minced
3 green onions, chopped
3 tablespoons fresh parsley, chopped (can also use dried parsley)
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon white vinegar
1/2-1 teaspoon sugar
1 pinch fresh ground black pepper

Steps:

Open can of beans and pour into a strainer. Rinse off the beans. Pour into a large mixing bowl.
Repeat first step with the corn, and add to the beans.
Add remaining ingredients and mix together.
This recipe works best if allowed to sit for 24 hours for the flavours to blend.

SUPER DUPER BEAN SALAD

Super Duper Bean Salad image

Bean salad with TONS of beans in it. It's just super duper!

Provided by jessica

Categories Salad Beans Three Bean Salad Recipes

Time 2h10m

Yield 6

Number Of Ingredients 15

Ingredients

1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can garbanzo beans, drained
1 sweet onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
¾ cup white sugar
⅔ cup distilled white vinegar
½ cup vegetable oil
½ teaspoon dried dill weed
½ teaspoon dried rosemary
½ teaspoon dried basil
salt to taste

Steps:

Mix beans with onion and bell peppers in a large bowl.
In a small saucepan, combine vinegar, oil, sugar, and herbs. Season to taste with salt. Stir over medium heat until sugar dissolves; do not boil.
Pour warm dressing over bean mixture, and marinate for at least 2 hours in the refrigerator before serving.

Nutrition Facts : Calories 470.6 calories, Carbohydrate 65.3 g, Fat 19.4 g, Fiber 12.6 g, Protein 11.3 g, SaturatedFat 2.5 g, Sodium 951.8 mg, Sugar 29.3 g

BEST BEAN SALAD

Best Bean Salad image

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Provided by chemjo

Categories Salad Beans Three Bean Salad Recipes

Time 8h20m

Yield 18

Number Of Ingredients 13

Ingredients

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

Steps:

Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g

SIX-BEAN CASSEROLE

Six-Bean Casserole image

I like starting out with recipe ideas and adding ingredients to make them mine. This bean dish, passed to our family by a friend, got a double-dash of barbecue sauce flavor from me. I have all sons-no daughters. But I'm not afraid of losing our family recipes. My boys love to help cook!

Provided by Taste of Home

Categories Side Dishes

Time 1h50m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

1/2 pound bulk sweet Italian sausage
1/4 pound pepperoni, sliced thin
1/2 pound smoked kielbasa, sliced
1/2 cup spicy barbecue sauce
1 can (16 ounces) pork and beans, undrained
1 can (16 ounces) red kidney beans, undrained
1 can (16 ounces) hot chili beans, undrained
1 can (16 ounces) cannellini beans, drained
1 can (16 ounces) butter beans, drained
1 can (16 ounces) lima beans, drained
1 can (10-3/4 ounces) tomato soup, undiluted
3 ounces tomato paste
1/2 cup brown sugar or to taste
6 slices bacon

Steps:

Form the Italian sausage into 1-in. balls. Brown in skillet, drain. Combine with remaining ingredients, except bacon, in 5-qt. casserole or in small roasting pan. Partially cook bacon in microwave or on stovetop; arrange over casserole. Bake, uncovered, at 325° for 1-1/2 hours. Serve hot or cold.

Nutrition Facts :

SIX BEAN SALAD

Six Bean Salad image

This salad is one of my favourites! Definitely tastes like summer and makes a great side dish at our family BBQs. Keeps well in the fridge.

Provided by nanoo

Categories Beans

Time 12h10m

Yield 24 serving(s)

Number Of Ingredients 15

Ingredients

1/3 cup olive oil
1/3 cup white vinegar
1/3 cup white sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon pepper
1 (16 ounce) can red kidney beans
1 (16 ounce) can white kidney beans
1 (16 ounce) can black-eyed peas
1 (14 ounce) can green beans
1 (14 ounce) can yellow beans
1 (16 ounce) can garbanzo beans
1/2 red onion, diced
1 green pepper, diced
3 celery ribs, diced

Steps:

Combine marinade ingredients in a small pot, and bring to a boil for 2 minutes to dissolve sugar.
Meanwhile, toss all other ingredients into a large bowl.
Pour marinade over salad and toss well.
Chill overnight, stirring every hour. Enjoy!

Nutrition Facts : Calories 128.5, Fat 3.6, SaturatedFat 0.5, Sodium 272.2, Carbohydrate 19.9, Fiber 5, Sugar 4, Protein 5.2

SEVEN BEAN SALAD

Seven Bean Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1/3 cup red onion, finely minced
Red wine vinegar, for marinating, plus more for dressing
1/4 cup each of 7 different varieties of dried beans, such as chickpeas, snowcap, scarlet runner, kidney, cranberry, appaloosa, and calypso, cooked
1/4 cup celery, finely minced
1/4 cup chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Shaved Parmigiano-Reggiano, for serving

Steps:

Place red onion in a small bowl with enough red wine vinegar to cover. Let marinate for one hour.
In a medium bowl, combine beans, celery, and parsley. Drain onion and add to bean mixture.
Drizzle with olive oil and enough vinegar to taste. Season with salt and pepper. Toss until well combined. Salad may be eaten immediately or refrigerated up to a day.
Just before serving, shave thin slices of Parmigiano over each portion.

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In a small bowl, stir together all ingredients for dressing then set it aside while you assemble the rest of the salad.
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Step 3 In a smaller bowl, whisk together the salt, pepper, sugar, and red wine vinegar until the sugar is dissolved. Then gradually pour in the oil, whisking constantly until it all comes together.
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SIX BEAN SALAD DRESSING RECIPES

Steps: Mix beans with onion and bell peppers in a large bowl. In a small saucepan, combine vinegar, oil, sugar, and herbs. Season to taste with salt. Stir over medium heat until sugar dissolves; do not boil. Pour warm dressing over bean mixture, and marinate for at least 2 hours in the refrigerator before serving.
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Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix. Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
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